Chicken and Pasta

1. Plug in your Instant Pot. Add the broth and hit the saute button to get it started heating.
2. Pull out a box of Spaghetti. Break the noodles in half or thirds and throw them in the Instant Pot. Stir them up with the broth to get all the noodles wet.
3. Top with your diced chicken.
4. Add Salt and Pepper to taste.
5. Make sure the plastic seal on the lid is seeded correctly. Add the lid, and seal the vent.
6. Switch the Instant Pot to Pressure Cook (or “manual” depending on which model you have).
7. Set the time for 10 minutes.

Once the Instant Pot is counting down, start making your cheese sauce.

Cheese Sauce

1. Melt the butter. Add the flour. Stir together.
2. Whisk in the Chicken Broth and allow to thicken slightly.
3. Whisk in the Heavy Cream. I like to put the cream into a hot measuring cup to get it started heating gently so it doesn’t curdle. If you whisk it in fast it usually won’t anyway.
4. Allow the sauce to thicken, stirring constantly.
5. Add the cheese and stir to melt.

Finishing it off

1. When the pressure cooking cycle is complete, release the steam immediately.
2. Stir the pasta and separate any stuck noodles.
3. Dump the pasta/chicken mixture in a deep 9×13 pan. Add the cheese sauce and stir. Put in the oven for 15-30 minutes. Add a layer of cheese to the top for the last ten minutes.

Optional Topping

1. Crush the cheese crackers. Reserve to top the dish before serving or before re-heating in the oven the next day.